Cadbury's Creme Eggs...crazy healthy style!

I know this is a Silent Sunday (that will be along later) but I just couldn't help myself...I got so excited yesterday when this recipe worked out, I actually shouted 'yes' as I cut into the 'yolk' and it looked so amazingly realsitic....if I hadn't been holding a sharp knife at the time I would have also flung my arms in the air!

This recipe, may appear to have a few steps to it, but actually it very simple and the coating is my 'worlds healthiest truffle recipe' which really you should make a batch up anyway (because it is amazing!) and because it makes for perfect Easter truffle balls... plus the 'dough' can be made in advance and frozen which makes things much more versatile.

So the yolk....would you ever have guessed it was a dried apricot! Nope didn't think so!

And for the white creme...my newest 'coconut cream' discovery. You saw it first in this green smoothie cheese cake recipe, and I have loads more recipes that use that as a base coming up.

A little bit of freezer action in between to help firm things up and make the eggs easier to model and there you have it!  I've even provided some step by steps pictures.... just cos I'm being nice today ;-)

Can you believe this crazy indulgent recipe is sugar free, fat free, gluten free.... It also just about fits my Wholefoods Challenge (other than the tiny bit of agave in the truffle mix- but I let that one slip!)

Would you ever think these could make Creme Eggs!!! Crazyness at is best...

Right I'd better go, as I am off to London to meet a friend at the Vitality Show at Earl's Court...there is an amazing line up of stalls and events and Terry Hope Romeo is giving a talk on veganism..so excited!!

I have another Easter themed recipe planned for next week...I'd love to hear of your Easter plans too!

Recipe: Healthy Cadbury's Creme Eggs

Makes approx. 5-6

Ingredients:

1 batch of this truffle mixture* (you will probably have some left over)

approx. 1 heaped cup vegan yoghurt (or any yoghurt for non-vegan)
1/4 heaped cup fine coconut flour (it is important to use the fine stuff to get a really smooth paste)
1/2 tsp pure liquid vanilla stevia (or to taste) or regular stevia and extra vanilla extact.

1 dried apricot for each yolk

*If you don't want to make the truffle mix, you could freeze the eggs once you have wrapped them in coconut cream and then once fairly solid, smooth the surface into shape and dip in chocolate (obviously not quite so healthy but still better than regular creme eggs!)

Method:

Make a batch of truffle mixture and set aside (this can be made in advance and chilled/frozen).

Mix the yoghurt, coconut flour and stevia together to form a thick smooth paste. Chill for approx. 30 minutes until very stiff.

Once the 'white' is stiff, form egg sized dollops tucking a dried apricot in the centre of each one, Roughly smooth into egg shapes. Lay on a lined baking sheet (so they don't touch) and re-freeze for another 30 mins or so until fairly firm.

Meanwhile roll approx. 30g balls of truffle dough into ovals approx. 2-3mm thick, and then wrap around the eggs, using a wet finger to smooth the seams. Allow to sit for a few minutes so that the whites inside can fully defrost and get super creamy. Yum!!

I imagine these would store in the fridge for a few days (I haven't tested that though!)

Creamy cashew custard

Smooth and creamy custard…perfect served hot or cold spooned over pancakes, dolloped on granola, drizzled over fruit……the list goes on. Whether the sun shines or the wind blows, a spoonful of cashew custard will be you perfect companion!

This recipe was based on this vanilla bean custard over at Quirky Cooking, I took the vegan route and also added some extra ground chia for a more authentic vanilla bean appearance since I use vanilla powder and it doesn’t have the bean grains.  You can vary the water content to get a thick or runny custard, if served cold the custard will have a thicker consistency…perfect for eating by the spoonful. I used approx. 500ml water and it gave a fairly runny custard when warm and a thicker pudding type custard when cold.

Sereved here with my nutty apple breakfast bake.

You’ll be seeing this custard in a few posts over the next few days as once I’d made a jugful I kept it in the fridge and then ate it with nearly all my snacks over the following week.

Recipe: Cashew custard

Makes 1 medium bowl

Ingredients

100g raw cashews

400-600g water (depending on whether you want thick spooning or thin pouring custard)

2 tsp vanilla paste or powder (best quality)

½ tsp ground nutmeg

1 tbs ground chia

70g agave (plus a pinch of stevia is you require additional sweetness to taste)

30g cornflour              

Method

Ground the cashews to get a fine meal. Add all ingredients along with the cashews to medium pan and bring to the boil for 6 minutes stirring continuously until thickened.

Alternatively using a Thermomix, grind the cashews for 10 seconds speed 9 and then add all ingredients to the bowl. Cook the mixture at 90C speed 4 for 6 minutes.

If you love custard…you have to check out this coco-nana cashew custard! Or my simple cashew cream. I also used this custard recipe in these baked chocolate custard tarts.

 

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Easter Bunny’s

My Easter Bunny’s were supposed to look cute….but instead they look more like scary robo-bunny’s with crazy gnashy teeth…Oops!  Oh well, I think they still look kinda goofy cute in their own little way.

I’m getting in my Easter themed recipes in good time, organisation-love it! I have a couple more up my sleeve in coming days so keep your eyes peeled. Easter is typically a time for chocolate I know….don’t worry I have that sussed too!

It’s the principle that is the main thing here, little Easter themed cupcakes that are simple to dress up however you like with your favourite cupcake and frosting combo, or feel free to use  recipes below. I bet yours will look better than mine!  These cupcakes are made using spelt flour, but you could use a GF cupcake recipe instead. In this recipe I trialed both spelt and GF to good effect, but I cant testify this for a larger batch of cupcakes.

So back to the robo-bunny’s.

It’s all pretty simply really. Bake your cupcake in the usual way and then using a very sharp knife (to get as clean edges as possible) cut an oval out of the top of the cupcake- I say oval instead of circle so that the ears are a little longer than they are wide. Fill the ‘hole’ with frosting of your choice (mine was lemony although now I wish I’d added a drop of food colouring too), you could go crazy and go for the chocolate frosting. Once filled, press the ears in and add a couple of dried blueberries or currants for the eyes…and, er maybe avoid coconut flakes for the teeth unless you can do a better job than me!

Simple…and cute (ish)

My cupcakes were basic vanilla cupcakes with a lemony frosting. The frosting will be firmer if it is fresh from the fridge, mine was a slightly runnier than I would have liked but I think that was due to the cupcakes still being ever so slightly warm- note to self: allow cupcakes to cool fully.

I’d love to see your Easter themed successes (or disasters!) whether they be bunny’s or not, feel free to link in the comments below.

Recipe: Lemon frosting

Makes approx. ¾ cup

Ingredients:

½ cup silken tofu

1/3 cup cashew butter

5 tbs agave syrup (or part stevia)

Zest of one lemon plus ½ tsp lemon extract

(note: if you use stevia to sweeten you could use a little real lemon juice to help flavour as this will replace the liquid that the agave would have provided and still not make it too runny)

Method:

Blend everything together well and chill before use.

Recipe: vanilla cupcake

Makes approx. 12 cupcakes.

Based on this recipe

Ingredients 

200g white spelt flour

75g potato starch

1tsp flax seed mixed with 1tbs hot water

3tsp baking powder 

1tbs bicarbonate of soda

50g agave

70g granulated sugar

¼ tsp stevia

100ml melted coconut butter

50ml apple puree

50ml soy yoghurt

150ml orange juice

150ml soy milk

2tsp vanilla extract

Method

Blend all liquids in food processor and melt coconut oil separately then mix in. Mix all dry ingredients together in a bowl then pour into the wet ingredients and beat well to get a smooth mixture. Pour into cupcake cased and bake at 180C  for 10-15 mins. I found these needed turning round every 5 minutes to ensure an even rise.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

‘Twelve Days’ day 4: Chocolate Yule Log

Yesterday was a full of crazy happenings in the kitchen… a chaos that took over much of the dining room as well!  The reason....? It was my work Christmas party and this year we were cooking a gourmet meal ourselves, and yes you guessed it I was in charge of ‘veg’. Piles of peelings and sprout leaves adorned all surfaces.

In amongst all of that I was also determined to create a festive dessert that would both look and taste the part.

….Please enter the healthy Christmas Yule log, complete with a sprig of holly (I picked this from a hedge outside after having already taken the first few photos and felt it needed something more!)

The meal was a great success, with everyone eating seconds and even thirds. The only down side to this was that no-one really had much room for cake further on into the evening! However those that did have a slice gave it their seal of approval.  I can also vouch for its ‘yummyness’ the second day in having eating a slice for breakfast ‘dessert’ today!

I used my chocolate frosting recipe with a little extra added coconut oil to create a slightly firmer frosting although that wasn’t really necessary.  I had also planned on using a ‘healthy’ vanilla frosting for the centre, but I have to admit here that timing got a little crazy and amidst all the rushing around I had to resort to a more speedy traditional ‘butter icing’ made with vegan spread and icing sugar. I have included below the recipe I would have liked to have used but please note I have not yet been able to test this. Let me know how you get on if you do use it as I plan on trying it out very soon. You could also add a layer of sugar free fruit spread along with the vanilla frosting if you wanted to go all out!

Recipe: Chocolate Yule Log

Ingredients

For sponge roll:

10 1/2 oz. firm silken tofu

1/3 cup rapadura

1/3 cup agave syrup

1 tbs vinegar

1 tbs water

1 tbs vanilla extract 

1 tbs ground flax mixed with 2tbs hot water (see egg replacer note below)

1 cup whole wheat spelt flour

¼ cup ground almonds

1 tsp baking soda

1 tsp baking powder

½  tsp salt

1/3 cup unsweetened cocoa powder.

For chocolate frosting:

The frosting is pretty much the same as this original recipe reprinted below for ease with an additional table spoon of coconut oil. Note- this recipe makes more than required for the cake (unless you frost very thickly!) so set aside for cupcakes or eat as a dessert, or I have even frozen it successfully.

350g (I carton) firm silken tofu (I use Mori nu)

1 tsp melted coconut oil

60g cocoa powder

25g coconut flour

40g agave nectar

1/4 tsp stevia powder

1tbs vanilla extract

For vanilla centre:

2 cups cashews, soaked overnight

1/3 cup water (add more for a runnier frosting)

3 Medjool dates (soaked 1 hour)

2 tsp vanilla

Pinch salt

2 tbs agave plus a pinch of stevia (to taste)

  

Method

To prepare the frostings, blend all ingredients listed together in a powerful food processor (to handle the cashews) until a smooth consistency forms. Spoon each into bowls and set both aside, if too runny place in the fridge whilst preparing the sponge.

Preheat oven to 180C. Line a 10x15 inch pan with baking parchment.

In food processor, mix tofu, rapadura, agave, vinegar, water, vanilla and flax mix (see note below). In a medium bowl, whisk together flour, ground almonds, baking soda, baking powder and salt. Pour the blended tofu mixture into flour mixture; stir together thoroughly. 

Note: In some recipes I noted that egg replacer was used instead of a ‘flax egg’. I don’t use egg replacer but this may help with the integrity of the finished sponge. If you decide to use egg replacer, in a small bowl, beat Egg Replacer and water together until soft peaks form and then fold into blended ingredients as the final step.

Spoon the batter into the prepared pan. Smooth batter evenly into pan; bake  for 10-12 minutes. 

(tricky part coming up!)

Take the cake from oven, loosen sides and carefully invert onto a tea towel or more baking parchment sprinkled with cocoa powder. Carefully peel off waxed paper. Sprinkle cake with more cocoa powder. Fold one end of towel over short end of cake; carefully roll up the cake, with tea towel inside it, trying not to crack the cake. (Do this while cake is hot.) Set rolled cake and towel aside on a rack to cool. Note- my sponge split a bit but once frosted and assembled it was barely noticeable so don't worry if this happens!

To fill the roll, carefully unroll cake, leaving it on top of tea towel. Spread cake evenly the vanilla frosting.  Carefully roll cake up again as neatly as possible. If desired cut end off of cake and attach to the side of the roll as a ‘branch’.

 

Fully frost the cake and decorate with cooked cranberries (as I did originally) or holly!

Voila!  It takes a little time…but it is worth the effort!

On a side note, I think my love of vegetables is now becoming a little renown….since this was my Secret Santa gift this year!

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Blueberry and apple vanilla cake

I’ve got a bit of a thing for blueberries at the moment, I guess I’m just trying to make the most of them before they disappear for another year- luckily there are always the frozen variety as a fall back option (a good selection of frozen fruits always inhabit my freezer!)

I’ve also really wanted to get a good vanilla sponge cake sussed too. I’ve had a few attempts in the past and the sponge has always turned out a little bit dense and ‘gummy’ which I put down to the fact that I’d used agave nectar instead of a granulated sugar. However, this time the sponge texture was amazing, delicate whilst still fairly dense but not at all gummy and so the texture is perfect for a more desert-like cake such as this.  This cake base could be topped with all sorts of fruit combos but the sliced apples here work really well to shape the top of the cake and make it look extra special.

This idea for this cake was veganised from a version in You magazine a few weeks back. It originally contained refined flour, caster sugar, butter, eggs and milk, this version is sooo much healthier but quite simply tastes sooo good!

 

Recipe: Blueberry and apple vanilla cake

Ingredients 

200g white spelt flour

75g potato starch

1tsp flax seed mixed with 1tbs hot water

3tsp baking powder 

1tbs bicarbonate of soda

50g agave

70g rapadura

¼ tsp stevia

100ml melted coconut butter

50ml apple puree

50ml soy yoghurt

150ml orange juice

150ml soy milk

2tsp vanilla extract

1 eating apple- part thinly sliced and part cut into chunks

Handful of blueberries- fresh or frozen

Sprinkle of ground cinnamon

Fills one 7 inch tin plus a few extra cupcakes! 

(I know it seems a random amount of batter but these were roughly the equivalent amounts from the recipe I veganised which was supposed to make two shallow 7’ cake tins for a sandwich cake)

Method

Blend all liquids in food processor and melt coconut oil separately then mix in. Mix all dry ingredients together in a bowl then pour into the wet ingredients and beat well to get a very smooth mixture. Pour into greased and lined  7” cake tin  (plus cupcake tins- or use 2 shallow filled cake tins instead). Lay sliced apple over the top with chunks in centre and scatter blueberries over the top of those. Sprinkle with a little extra rapadura and cinnamon. Bake for approx. 45 mins at 180C. (cupcakes for 15-20 mins)  until a skewer comes away clean.

Vanilla extract (prepare it now for xmas!)

When it comes to the flavours and spices in my baking, I have a few favourites (other than chocolate!!) cinnamon, ginger and vanilla are my top three, they also happen to team up well with chocolate…..

It occurred to me a few weeks back that I get through a lot of vanilla, and for good quality (I use Nielsen-Massey) it gets pretty expensive.  Hmmm, I wonder if I could make my own?

Subsequent investigations revealed that yes indeed I could, and actually it’s pretty cheap and simple to do.  The instructions I have listed below are quite paired back and are the summary of my findings as a quick-fire user friendly set of instructions to follow as you go.  I did however review a variety of sources in putting these together. This is the best resource I found giving much more in depth background information, and also here is another recipe resource you may also find as a useful guide.

All the reviews indicated that the extract would be ready to use after about 8 weeks, and that it would continue to infuse for the months to follow. Quick… make some up now and you’ll have fab little Christmas gifts for the foodies in your life!!  

Recipe: Home-made vanilla extract

Ingredients 

35-40% rum or vodka

Vanilla beans

That is it!

I am making a few bottles each of rum and vodka for a taste comparison. I purchased six empty 250ml bottles and one 70CL bottle each of rum and vodka- thus three small bottles of each type of extract. (perfect pressie options… unless I keep them all to myself!) I used approx. 50 vanilla beans all together- Ebay have some great deals. I used cheap alcohol varieties as my consensus was that once fully infused the extract will dominate any of the original alcohol flavouring.

Method

Sterilise all equipment prior to use.

Use approx. 8 vanilla beans for each 250ml bottle of extract. Cut each of the beans in half exposing the caviar in the middle. Some guides suggested scraping out the caviar to get a greater surface area when it is all added to the bottle, however I felt that this wasn’t necessary as there was still a lot of exposed surface area once the bean was slit and it seemed like unnecessary mess (I usually love a good bit of mess!). Fill the bottle(s) with the split beans and then add the alcohol of choice. Secure the lid (I used a screw top with a pourer) then give a good shake, keep shaking… shaking…. Shaking!!

Shake once a day for about a week and then a few times a week thereafter. 

I can’t wait to take a good sniff of the stuff once its begun to deeply infuse… oooh the anticipation.